Rose “No Churn” Ice Cream

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Oh my, this velvety recipe for Rose “No Churn” Ice Cream with just a hint of rose water, vanilla and tinted the lightest pink with Hibiscus powder, topped with chopped pistachios and rose petals; this ice cream is so delicate, rich, unique, and so…delicious, one might even say heavenly!

Perfect for Mother’s Day, a birthday, Valentine’s day, baby and bridal showers; anytime you want something light, fragrant and beautiful. 

ROSE “NO CHURN” ICE CREAM

Besides Rose No Churn Ice Cream being one of the most beautiful desserts I’ve made; I’d have to say it’s also one of the easiest desserts I’ve ever made! And you can too! If you haven’t tried no churn ice cream, you are missing out.

I made this most recently for my sweet mom’s birthday and had my sister-in-laws and one of my nieces down for a lovely luncheon. We laughed until we cried! It was beautiful! 

I personally think ice cream is still better from the ice cream maker vs. no churn, but you cannot beat no churn ice cream for a quick, low cost, E-A-S-Y, no bake dessert. Simply whip this up ahead of time, freeze overnight and you will have people screaming for ice cream.

Which by the way — my people; more specifically my man-children; LOVE this ice cream, well not this one with the roses in it, it’s kind of girly, but they love the no-churn stuff like my Circus Animal No Churn Ice Cream and my Patriotic No Churn Ice Cream. Who am I kidding, they love any ice cream, especially this Old Fashioned Chocolate Ice Cream.

RECIPE FOR BASIC VANILLA NO CHURN ICE CREAM

• 2 cups heavy cream, whipped (I used organic)
• 1 (14 oz) can sweetened condensed milk (I used organic)
• 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste

Simply whip your whipping cream until stiff peaks form, then slowly pour in your sweetened condensed milk and vanilla, mix until combined and pour into a standard 9×5 loaf pan or storage container. 

Freeze until solid, serve alone, or top with this Bourbon Caramel Vanilla Sauce or Rich & Chewy Hot Fudge!

Ingredients for Rose “No Churn” Ice Cream

• 2 cups heavy cream, whipped (I used organic)
• 1 (14 oz) can sweetened condensed milk (I used organic)
• 1-2 drops rose water (I used Sweet Essentials Organic Rose Water)
• 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste
• 1/4-1/2 teaspoon Hibiscus Powder (optional, but adds nutrients and tints the ice cream pink)
• 1 drop or toothpick tip of red or pink all natural food coloring (optional)
• 1/8 – 1 cup pistachios, chopped (you can swirl them into the ice cream or just put on top)
• Edible rose petals for garnish + chopped pistachios

I received this recipe from the very talented Michelle from Michelle Sips and Savors she added cardamom powder to hers (1 tsp) which I think is a spice not everyone loves, so I decided to leave it out, but feel free to add it back in!

How Do You Make Rose No Churn Ice Cream

Easy peasy, lemon squeezy! Simply whip your whipping cream until stiff peaks form, then slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds), if using nuts in the ice cream, fold in and spread into a standard 9×5 loaf pan or storage container, smoothing freezing until firm at least 6 hours, preferably overnight. Serve with chopped pistachios and rose petals. 

In the famous words of our favorite cartoon pig, “That’s All Folks!” 

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Yield: 6-8 servings

Rose "No Churn" Ice Cream

Print

A rich, velvety, beautiful no churn ice cream with hints of rose, tinted pink with hibiscus powder and topped with pistachios and rose petals.

Prep Time 10 minutes

Freeze Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

Basic Vanilla No Churn Ice Cream

• 2 cups heavy cream, whipped (I used organic)
• 1 (14 oz) can sweetened condensed milk (I used organic)
• 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste 

Rose Ice Cream

• 1/4-1/2 teaspoon Hibiscus Powder (optional, but adds nutrients and tints the ice cream pink)
• 1-2 drops rose water (I used Sweet Essentials Organic Rose Water)
• 1 drop or toothpick tip of red or pink all natural food coloring (optional)
• 1/8 - 1 cup pistachios, chopped (you can swirl them into the ice cream or just put on top)
• Edible rose petals for garnish + chopped pistachios

Instructions

1. Simply whip your whipping cream until stiff peaks form.
2. Slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds).
3. If using nuts in the ice cream, fold in and spread into a standard 9x5 loaf pan or storage container, smoothing and freezing until firm, at least 6 hours, preferably overnight.
4. Serve with chopped pistachios and rose petals. 

Notes

Caution: Use the Rose Water sparingly, it's quite strong and you want a hint of rose essence, not overwhelming, start with a drop and mix in, two drops was perfect for mine.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid  5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
• 
  Organic Hibiscus Petals Powder by Merlion Naturals 
• 
  Vanilla Bean Paste for Baking 
• 
  365 Everyday Value, Organic Sweetened Condensed Milk, 14 oz
• 
  Organic Rose Flower Rose Petals Tea caffeine free herbal tea 
• 
  Premium Organic Moroccan Rose Water 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 372Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 69mgSodium: 105mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 6g

The nutritional information is estimated and may not be entirely accurate.

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